Hefeweizen

[Seveneer]

That's probably your water pH. Mine's the same.

Unfortunately it's the mash pH that's important (and the pH of the sparge liquorthat should be below pH 6) which has more to do with the buffering ability of the water than the actual pre mash pH.

I find that with this recipe my mash pH goes about 5.5 which is good enough not to worry about.

There's a lot of science involved in water treatment which is why I tend to avoid it. Too much opportunity for me to screw it up with good intentions

/Phil.

[BlightyBrewer]

Just brewed this Hefe. Everything was going well until the hot side of my counterflow cooler decided to spring a leak. I got a face full of hot water and the ceiling was covered before I reacted and switched everything off. I guess I was not used to the pressure in the new house, and had the tap turned up a bit too far. I'll have to rethink my CFC design I think...

[Seveneer]

At least the wort was OK

[delboy]

Fancy making this as my next brew, sounds ideal pitch yeast and drink 2-3 weeks later .
Couple of questions though, has anyone tried pilsner malt instead of just plain pale malt?
Also, has anyone used/rescused the yeast from a bottle of white beer or is this stuff usually pasterusied and dead. I was thinking in particular of a white beer (can't remember the name) but it has a pic of a fat monk on the label enjoyinging a frothing pint, there is a ton of yeast in the bottle and it really gives the beer a lovely taste much better than some of the hefes i've tried (does the breferm yeast give the same flavours?).

[delboy]

Just figured out its Franziskaner hefe that im talking about.

[steve_flack]

I don't know about that beer in particular but some times commercial Hefeweizen beers aren't bottled with the primary yeast strain so the yeast in the bottle could be something different to that the beer was made with.

[delboy]

Yeah i've heard that can be the case with some bottle conditioned beers, but i didn't realise hefes could be the same. I'll try a nosing about the net and see if anyone else has tried rescuing/fermenting with this yeast.

[BlightyBrewer]

I'll have to rethink my CFC design I think...

Remove all the crap and turn it into an immersion

The debate continues....

BTW, I forgot to mention that I used my new spinny sparger for the first time yesterday...what a wonderful piece of kit, and the sound it makes is so soothing..

As soon as I work out how to get the piccys off my phone, I will post them here.

[oblivious]

Do any of you use acid malt in your hefe’s?

[Seveneer]

Do any of you use acid malt in your hefe’s?

Not me. Never had a pH problem with this recipe.

/Phil.

[oblivious]

I was under the impression and acid rest, by temp or acid malt was important for Hefe’s flavour?

[mysterio]

An acid rest in the mid 40C range will help with ferulic acid production, which is used by the yeast to produce a compound called 4-vinyl guaiacol - this causes the phenolic clove-like aroma in some hefes. The yeast will still produce these aromatic compounds in certain amounts without the rest. It is far from necessary and IMO easy to mess up. I go for a single infusion and adjust the Ph with acids or stabiliser to the 5.2 range with hefeweizens. Incidently, acid malt gives the mash lactic acid which is not the same thing as ferulic acid and is used to adjust the mash Ph if you want to conform to the Reinhesgebot (sp?).

[DRB]

One hefe in the mash.

heffe
May 29, 2007

Category German Wheat and Rye Beer
Subcategory Weizen/Weissbier
Recipe Type All Grain
Batch Size 13 liters
Volume Boiled 20 liters
Mash Efficiency 65 %
Total Grain/Extract 3.05 kg.
Total Hops 26.1 g.
Calories (12 fl. oz.) 174.6
Cost to Brew $15.59 (USD)
Cost per Bottle (12 fl. oz.) $0.43 (USD)

1.50 kg. English 2-row Pils info
1.50 kg. English Wheat Malt info
0.05 kg. Melanoidin Malt info
15.04 g. Hallertau Hersbruck (Whole, 3.0 %AA) boiled 90 min. info
11.05 g. Hallertau Hersbruck (Whole, 3.0 %AA) boiled 15 min. info
Yeast : Brewferm blanche

[oblivious]

Looks good, I would up the Melanoidin malt to .15-.2 kg, not sure if 50 grams will have much effect

[oblivious]

Looking back at my recipe I used around 100 grams, but I had a good bit of Munich which will added to the flavor